In a large pan, melt the butter over medium high.
Sautée the onion and garlic for about 4 minutes until soft and translucent.
Add the rice and mix well until it is fully coated with the butter. The rice will look shiny once coated with the butter.
Pour in 1/2 cup of the chicken stock and the lemon juice and stir. Once the rice has absorbed all the liquid, bring down the heat to medium low.
Add one cup of chicken stock and continuously stir until the liquid is absorbed. Repeat, one cup at a time, with the remaining stock. This will take about 20-25 minutes.
Add 1/2 cup water and take the pan off the heat once the risotto is at your desired consistency.
Add in the parmesan cheese and parsley and stir to combine.
Add salt and pepper to taste.
Wash and pat the scallops dry with a paper towel. Season with salt and pepper.
In a frying pan melt the butter over medium high heat.
Once the butter is sizzling hot, place the scallops in the pan. Make them in two stages if you can’t fit them all at once.
Sear the scallops, 2 minutes each side, making sure they are not touching each other.
Flip the scallops over after 2 minutes or once the bottom is a golden-brown color.
Cook the other side for another 2 minutes.
Remove from pan and serve over top of the risotto.